The interior of Jose Loco's has a festive decor. / Ed Peaco/For the News-Leader

Jose Loco’s, the new restaurant on North Glenstone Avenue, offers a wide range of Mexican fare with standout shrimp dishes and artful desserts.

The menu is traditional Mexican, from quesadillas to enchiladas and carne asada, Ed Cano, one of the staff leaders, said. The owners, including Maria Valdovinos, are members of the family that owns Cielito Lindo. “Maria has been in the business so long, and people have followed her to Joe Loco’s,” Cano said.

The youngest member of the group is the one who officially owns the business: Maria Valdovinos. She said the first month has been stressful, but things are going well.

The team presented several entrées and desserts.

Chips and dips (cheese and guacamole dips, $2.95 small, $5.95 large; chips and salsa complimentary): Highlights among these appetizers were the creamy and thick texture of the guacamole and the choice of mild or hot salsa. For those who like heat, try the hot salsa that combines jalapeño and chili de arbol.

Quesadilla Chula Rosa ($7.75): Chicken or beef with rice or beans and salad. This quesadilla came with chicken that was marinated in guajillo peppers, a spice blend and vinegar, then grilled, resulting in a savory impression with a little bite that was smoothed over by white American cheese.

Camarones Locos ($8.75): Shrimp with a choice of three sauces — garlic, ranchero and chipotle — with tortillas, rice and salad. The shrimp were cooked to plump, juicy, tender perfection. It’s not a taste or a texture; it’s an experience. You know when the shrimp is perfect. This dish had the chipotle sauce, which was moderately hot and spicy. The ranchero sauce has mild heat, and the garlic has none, Cano said.

Carne Asadaand shrimp ($12.50): This dish came with rice and beans, as well as grilled scallions, which were a nice touch. The flank steak was fine, but the shrimp on top stole the show, as noted above.

Xango cheesecake ($3.99): Cheesecake rolled in a tortilla and fried. The result is much more elaborate than the menu description; it was almost too ornate to eat. The crispy brown tubular sections sparkled with sugar and cinnamon among dollops of whipped cream, a sliced strawberry added color, and fine lines of drizzled chocolate covered everything.

Mama Chula’s flan ($3.99): Another production, this one a custard with brown sugar, chocolate and whipped cream. The key ingredient is Kahlua, which had a soothing effect.